This pumpkin cheesecake recipe is by far my favorite chocolate pumpkin dessert, it’s even better than pumpkin pie. This Chocolate Pumpkin Cheesecake is a smooth pumpkin cheesecake made with Hershey’s chocolate bar on the bottom, topped with pecans, and more chocolate syrup on top.
We already found out that pumpkin and caramel make an amazing pair when I made the Pumpkin Caramel Blondies. I was running some ideas by a friend to see what flavor combinations sounded good. I brought up pumpkin and chocolate and we both lit up. She even mentioned that when she was eating the pumpkin caramel blondies, she though about putting chocolate on it. So I knew that I had to make something with chocolate and pumpkin.
Chocolate Pumpkin Cheesecake
You may not believe it, but I have not made a pumpkin cheesecake before. I know, it’s shocking coming from someone who loves making cheesecakes, but it’s true. I’ve made pumpkin cheesecake pie, which is a pumpkin pie with cheesecake and it was great. This really was my first experience with pumpkin cheesecake.
It was an experiment and it turned out incredible! Chocolate and pumpkin are wonderful together and pecans make it extra special (but the pecans are optional).
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Chocolate Pumpkin Cheesecake
Smooth, creamy pumpkin cheesecake made with chocolate pieces on the bottom, pecans over the top, and drizzled in more chocolate syrup.
Ingredients
Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup dark brown sugar
- 5 tbs butter melted
- 1 tsp vanilla extract
- 1/4 tsp ground cinnamon
- Pinch ground nutmeg
- 4.4 oz chocolate bar broken in pieces
Cheesecake:
- 24 oz cream cheese softened
- 1 cup pumpkin puree
- 2 tbsp sour cream
- 2 eggs room temperature
- 1 tsp vanilla extract
- 1 1/2 tbsp corn starch
- 1 cup brown sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground all spice
- 1/4 tsp ground nutmeg
Topping:
- 1 cup pecans chopped
- Chocolate syrup or hot fudge topping
Instructions
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Preheat the oven to 325 degrees and grease a 9 inch springform pan.
Crust:
-
Mix the ingredients for the crust, very well, until all evenly incorporated. (Not the chocolate pieces.) Press graham cracker mixture into the pan, evenly, all over the bottom and about half way up the side.
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Break up the chocolate bar and lay the chocolate pieces all over the crust, evenly.
Cheesecake:
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Start beating the cream cheese in a mixer, on medium-high speed, for about 2 minutes.
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Add the vanilla extract, sour cream, and pumpkin puree. Beat until completely combines. Scrape sides and bottom of the bowl.
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Add the eggs, one at the time, beating after each addition. Scrape sides and bottom of the bowl.
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Add sugar, spice and corn starch. Mix on low speed. Make sure that all ingredients are well combined.
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Pour the cheesecake batter into the pan with crust. Sprinkle chopped pecans over the top.
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Bake for 55-60 minutes.
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Take it out of the oven and let it rest for 10 minutes on the counter and then gently run a greased butter knife between sides of the cheesecakes and the springform to carefully separate it. (You don't actually have to take the cheesecake out of the pan until ready to frost.)
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Cool cheesecake for an hour and then place it in the refrigerator. Refrigerate for at least 4 hours before servings.
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Drizzle chocolate syrup of hot fudge topping over the cheesecake when ready to serve. (If you put it on hot cheesecake, most of it will run off fast.)
Recipe Notes
All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have a slight variation.
More Pumpkin Inspiration:
Pumpkin Caramel Blondies
Biscoff Cookie Pumpkin Bread
Pumpkin Scones
Pumpkin Spice Swirl Bread
Originally posted on Will Cook For Smiles on September 22, 2013.
That was for sure, oh so good!
Thank you!
I truly intend to use this recipe just got to have more people to share it with. I love cheesecake and pumpkin would be delightful especially at Thanksgiving time. Thanks for sharing.
It is definitely for sharing! Otherwise you will eat it all yourself 🙂
Thank you, Jackie!
This recipe looks fantastic! Yum!
Thank you, Sheena!
What a great fall cheesecake recipe!!! It looks sooo good with all those pecans and the chocolate!
Thank you, Maria 🙂
This has everything that I love! When I make this, no sharing will be involved.
That’s right, all for you!!
Thank you 🙂
Mouth-watering cake!!
Thank you, Winnie!
You are totally making me drool with these pictures! I love pumpkin cheesecake – this look amazing!
That was the point, Lindsay! Thank you 🙂
This sounds AMAZING!! Thanks for sharing another fabulous recipes!
Thank you for a sweet comment, Kara!
I’ve never tried pumpkin cheesecake and yours look delicious. Thank you for sharing!
It’s amazing, Theresa! Definitely try!
Thank you 🙂
I made a pumpkin cheesecake for Thanksgiving last year. It was oh so good! I love your pumpkin cheesecake. You can’t beat adding chocolate to it. Pinning and sharing on social media. Thanks for sharing at Marvelous Mondays, Lyuba!
It was an amazing combination 🙂
Thank you so much, Julie!
Congrats on your first pumpkin cheesecake!!! We all are thrilled you made this and shared it with us all! This cheesecake looks simply divine. SERIOUSLY DELICIOUS! love the pics too!
Thank you, Tahny 🙂 The experiment definitely paid off!
This look amazing!! I will for sure try this out!!
Come link up with me and share!
http://thediaryofarealhousewife.blogspot.com
Thank you, Jennie!
Wow, I’m not really a fan of cheesecake but you really made me want to try this. It looks delicious. Thanks for sharing. Already a follower, but found this post over on the Motivate Me Monday Block Party. Have a great week!!!
Ashley@Supremely Divine Life
This one will make you change your mind, Ashley!
Thank you!!
This looks delish! Don’t forget to link up to The DIY’ers. http://homecomingmn.blogspot.com/2013/09/the-diyers-30.html
Girl! This looks dangerous! I’ve had pumpkin cheesecake, pecan pumpkin cheesecake, and apple pumpkin cheesecake but never chocolate pumpkin cheesecake! This pics are to die for, totally making this around thanksgiving time. Pinning!
It’s a match made in heaven for sure!
Thank you, Krista!!
You never cease to amaze me Lyuba. Your photography is gorgeous. Your recipes are mind-blowing. You’re simply amazing!
Awww, you know how to make my blush, Trish!
What a gorgeous cheesecake – pinning! Saw it in the Facebook post by Damn Delicious and just had to click over and pin it! 🙂
Thank you, Julia!!
Yes! I love pumpkin and chocolate…especially in a cheese cake…yummo!
Thank you, Kari!!
Totally fabulous…thanks for sharing on the Marvelous Monday Linkey Party. by the way… did I mention that this recipe is totally fabulous? Deb @ Kneaded Creations
Thank you, Deb!!
I really need to suck it up and make a cheesecake. I have a fear of the cracking on me! This looks like a beauty!
You do, Julie!! This is an awesome one to start with.
My cheesecakes crack almost every time. No one ever minds! Having a topping helps cover it up if you are serving at a party or something. Don’t let it stop you 😉
I love the addition of chocolate on the bottom and pecans on top! This looks divine!
Thank you, Cathy! The chocolate on the bottom was awesome 🙂
wow this looks amazing!!! pinning!
Thank you so much, Shamene!
Love it! You’re an artist! A hug!
Eva.
Awww, thank you, Eva!!
so delicius
Thank you!
Heaven help me, this is my new favorite. It looks amazing. Thanks for sharing it!
Thank you so much!
This looks crazy delicious! I couldn’t stop looking at the pictures, hoping it would just appear in front of me! Pinning and making soon! Thanks Lyuba! xoxo
Thank you so much, Kat! (That would be perfect if you could do that 🙂 )
Oh man, Lyuba! This looks so delicious! Thanks so much for posting.
Thank you, Kristi!
WOW! Incredibly gorgeous! I need this cheesecake in my life. 🙂
Thank you so much, Tina!
Really? Could you post anything more tempting than this? I have got to try this recipe.
Blessings,
Patti
Well, now I’m going to have to try and post something more tempting 🙂 Just for you, Patricia!
Thank you 🙂
Your pictures are gorgeous! I’ll have to try this one out. Sounds soooo good!
Thank you so much, Ginger! 🙂
Wow the cheesecake looks amazingly good. Thanks for sharing!
Thank you, Theresa 🙂
I make a pumpkin cheesecake with a gingersnap crust. I will have to try adding the chocolate to that. Sounds amazing!
Great idea for the crust, LeeAnn! I will have to try this, may be for Christmas!
What a beautiful presentation for this delicious Chocolate Pumpkin Cheesecake. Have a great weekend and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
Thank you, Miz Helen! Have a great weekend too!
OH MY!! This is AWESOME Im so ready to dig in! I LOVE cheesecake and this is a keeper! Thanks so much:)
This is just so gorgeous! Your photos get me every time! Pinned to my pumpkin board!
This looks beyond delicious. I’m not a huge pumpkin fan, but every other ingredient in this, I’m a fan of! I may just have to go out on a limb at make this. I love the pecan toppings and the way the chocolate just flows off the side of the slice. Yum. Thanks for sharing this recipe, Lyuba.
I’d love it if you linked this up over at Living Well Spending Less for Thrifty Thursday this week! http://www.livingwellspendingless.com/category/thrifty-thursday/
Sounds yummy!! I love the chocolate layer at the bottom, perfect time for fall!
Oh my! I’m so in love with the fact there’s pumpkin and cheesecake all together in this delicious creation! (=
That is gorgeous and sounds even better than a traditional pumpkin pie! Pinning this for Thanksgiving! 🙂
Perfect – sweet enough for the kids, refined enough for the grown ups – one of my all time favourites! Thank you!
Beautiful.
Great Pumpkin Chocolate Cheesecake!. It always amaze me the different ways we can plan, compose, and create new delicious and enjoyable foods. Great Share And Posting Liuba.
what is this?!?! oh yeah, it’s the answer to my prayers.
I almost licked my screen, this looks so amazing! Thanks so much for sharing! Awesome Thanksgiving pie/cake or whatever!
Spending Thanksgiving with my daughter and her in laws. Offered to make pumpkin pies from scratch but my daughter informed me they don’t eat Pumpkin Pie. I do know they like Cheesecake so I thought I might give this a try. Sure sounds yummy!
I bet they would love this cheesecake! Thank you, Maria!
Thanks for this fabulous recipe. It turned out superb. Could I ask you a favor about this post??? I have been trying to find out the name of the font you used on this recipe for the last couple of years. I’ve keep searching with no success.
Could you email me the name of the font used on the words.” PUMPKIN CHOCOLATE CHEESECAKE.”
Thanks for sharing.
Sue
Thank you, Sue!
I’m sorry, but I really don’t know the font name. I use a plug in for the recipe and the fonts are set automatically. I really didn’t set it.
This was absolutely devine. I used cinnamon grahmn crackers. This was a huge SUCCESS ! THANKS for the recipe
I am so happy to hear that, Erica! Thank you!
(So sorry for the late response!)
wow, how did I miss this one. Looks amazing Lyuba
Thank you so much, Heather!!
how do you get this cheesecake out of the pan??
So sorry for a late response, Kate! I use spring form for all my cheesecakes. It’s very easy to open the sides and take them off. It leaves the bottom and the cheesecake is not disturbed 🙂
I’ve made this recipe twice now, and both times it has been a huge hit!! Thank you so much for sharing such a delicious dessert with us.
This makes me feel so happy, Amy! I’m so glad you made it and everyone liked it!! Thank you for letting me know 🙂
just oh my gawd. . I’ve been stuck on your blog for like 10 minutes . too much deliciousness!!
Never a bad thing 😉
Thank you so much, Alice!!
oh my gawd, gorgeous!!! love this cheesecake! Hello?!
Has anyone made this? It looks great and I plan on making it. I was just wondering how do you know when a cheesecake is done being baked? Thanks!
This looks wonderful!! How do you know when your cheesecake is done baking and its time to take it out? Thanks!
Hello!
You should bake the cheesecake for 50 minutes and then check it. Very gently shake the pan and lightly touch in the center, the cheesecake should still be slightly jiggly but set at the sides. At that point, you can turn off the oven and open the oven door about half way and let the cheesecake sit for about 10 minutes. Take the cheesecake out and cool completely. You can serve it once it’s cooled but it’s best when refrigerated for a few hours.
I hope this helps!
I love it! Pumpkin cheese cake with a few touches of chocolate looks great, as I’m sure it tasted great too!
Can you make you make it day ahead? Will it keep ok?
I did it, its delicious. Thanks for share this recipe.
Hugs,
Connie.
Awesome!! I’m so happy that you made it and I hope everyone enjoyed it 🙂
Thank you, Connie!